Description
These spicy ramen noodles are a quick, comforting dish bursting with flavor, perfect for chilly evenings or family dinners.
Ingredients
Scale
- 2 Tbsp. sesame oil
- 1 Tbsp. minced fresh garlic
- 2 tsp. freshly grated ginger
- 1 1/2 tsp. chili flakes
- 1 to 2 Tbsp. vegetable oil
- 6 oz. shiitake mushrooms, tough stems removed
- 1 bunch green onions, divided
- 1 Tbsp. rice vinegar
- 2 Tbsp. soy sauce
- 2 tsp. fish sauce
- 4 cups vegetable broth
- 4 (3-oz.) packs dry ramen noodles (seasoning packs discarded)
- 3/4 cup frozen shelled edamame, thawed
- Optional toppings: fresh basil or cilantro, bean sprouts, soft-boiled egg
Instructions
- Heat sesame oil in a stockpot over medium-low heat. Add minced garlic, grated ginger, and chili flakes, simmer for about 5 minutes, then transfer to a bowl.
- In the same pot, add vegetable oil, increase heat to medium-high, add shiitake mushrooms, and sauté for 6-7 minutes until golden brown. Chop two-thirds of the green onions and sauté for another 2 minutes.
- Stir in rice vinegar, soy sauce, fish sauce, and vegetable broth, bringing to a gentle boil.
- Add ramen noodles, reduce heat, and let simmer uncovered for 3-5 minutes until noodles are cooked through.
- Stir in reserved garlic-chili oil and thawed edamame, and ladle into bowls. Top with remaining green onions and optional toppings.
Notes
For a spicier kick, add more chili flakes or a splash of sriracha. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Boiling
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 3g
- Sodium: 950mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 13g
- Cholesterol: 0mg